scholarly journals Pengaruh Waktu Steam Blanching dan Suhu Pengeringan terhadap Karakteristik Kimia serta Sensori Teh Daun Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ)

2019 ◽  
Vol 8 (2) ◽  
pp. 271
Author(s):  
I Nyoman Cahyadi Purnama ◽  
Pande Ketut Diah Kencana ◽  
I Made Supartha Utama
Keyword(s):  
Water Content ◽  
Ph Value ◽  
Raw Materials ◽  
Acid Value ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Total Acid ◽  
Drying Temperature ◽  
Bamboo Leaves ◽  
Randomized Design

Bambu " tabah " adalah salah satu varietas bambu yang hanya ditemukan di pulau Bali . " Tabah " daun bambu memiliki potensi untuk dikembangkan sebagai bahan baku untuk membuat teh yang dapat menghasilkan minuman dengan berbagai manfaat. Jika dimanfaatkan secara optimal, daun bambu " tabah " dapat diolah sebagai produk yang akan memberikan keuntungan. Penelitian ini bertujuan untuk mengetahui pengaruh proses blanching dan pengeringan uap terhadap aktivitas kadar air, pH, asam total, fenol total, dan teh daun bambu " tabah " organoleptik . " Tabah "Daun bambu diperlakukan dengan waktu blanching uap dengan variasi waktu, yaitu selama 10 menit, 15 menit dan 20 menit. Setelah steam blanching, daun bambu" tabah "dikeringkan menggunakan oven dengan variasi suhu pengeringan 50 ° C, 60 ° C, dan 70 ° C. Metode penelitian yang digunakan adalah metode eksperimen dengan pola faktorial Rancangan Acak Lengkap (RAL) yang terdiri dari dua faktor dan diulang tiga kali. Faktor pertama adalah waktu blansing uap dan faktor kedua adalah suhu pengeringan.Hasil menunjukkan bahwa kombinasi terbaik dari perawatan berdasarkan penerimaan keseluruhan tes hedonis yang dihasilkan pada " tabah”Teh daun bambu adalah perlakuan waktu blansing uap 15 menit dengan suhu pengeringan 60 ° C (W2S2) yang menghasilkan 7,03% kadar air untuk kadar air SNI 8%, nilai pH 6,40, nilai asam total 0,94, total kadar fenol 54,95 , tes skor warna 4,47, tes skor aroma 4,87, tes skor rasa 4,60 dan tes keseluruhan penerimaan hedonis 4, 67.     Bamboo “tabah” is one of the bamboo variety of which finds only in Bali island. "Tabah" bamboo leaves have the potential to be developed as raw materials for making tea that can produce drinks with various benefits. If utilized optimally, "tabah" bamboo leaves can be processed as a product that will provide an advantage. This study aims to determine the effect of steam blanching and drying process on the activity of water content, pH, total acid, total phenol, and organoleptic " tabah" bamboo leaf tea. "Tabah" bamboo leaves are treated with steam blanching time with a variation of time, namely for 10 minutes, 15 minutes and 20 minutes. After steam blanching, the "tabah" bamboo leaves are dried using an oven with variations in the drying temperature of 50 ° C, 60 ° C and 70 ° C. The research method used was an experimental method with a completely randomized design (CRD) factorial pattern consisting of two factors and repeated three times. The first factor is the steam blanching time and the second factor is the drying temperature. The results showed that the best combination of treatments based on the overall acceptance of hedonic tests produced on “tabah” bamboo leaf tea is the treatment of 15 minutes steam blanching time with a drying temperature of 60 ° C (W2S2) which produces 7.03% water content for SNI water content 8%, pH value 6.40, total acid value 0.94, total phenol content 54.95, color scoring test 4.47, aroma scoring test 4.87, taste scoring test 4.60 and overall acceptance hedonic test 4, 67.

scholarly journals Pengaruh Suhu dan Waktu Pengeringan terhadap Karakteristik Kimia serta Sensori Teh Daun Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ.)

2019 ◽  
Vol 8 (2) ◽  
pp. 249
Author(s):  
I Kadek Wirawan ◽  
Pande Ketut Diah Kencana ◽  
I Made Supartha Utama
Keyword(s):  
Water Content ◽  
Total Phenol ◽  
Effect Of Temperature ◽  
Tea Leaves ◽  
Total Acid ◽  
Drying Time ◽  
Drying Temperature ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu pengeringan terhadap karakteristik kimia dan sensorik teh daun bambu Tabah. Penelitian ini dirancang menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor, yaitu faktor suhu pengeringan (50o C dan 60o C) dan faktor waktu pengeringan (1 jam, 2 jam, dan 3 jam). Perlakuan diulang tiga kali untuk mendapatkan 18 unit percobaan. Parameter yang diamati adalah kadar air, pH, total asam, total fenol, dan organoleptik. Hasil penelitian menunjukkan bahwa interaksi suhu dan lama pengeringan daun teh bambu Tabah memiliki pengaruh berbeda nyata terhadap kadar air, pH, total asam, total fenol, warna, penerimaan keseluruhan, tetapi tidak memiliki pengaruh yang berbeda nyata terhadap aroma dan rasa, dengan perlakuan terbaik ini, kadar air, pH, asam total, fenol total, warna, aroma, rasa dan penerimaan keseluruhan ditemukan kadar air 6,881%, pH 6,6, total asam 0, 73%, total fenol 84,01mg / 100g, warna 4,33, aroma 4,40, rasa 3,93, dan penerimaan keseluruhan 4,07.   This study aimd to determine the effect of temperature and drying time on the chemical and sensory characteristics of Tabah bamboo leaf tea. This study was designed using a Completely Randomized Design (CRD) with two factors, namely the drying temperature factor (50oC and 60oC) and the drying time factor (1 hour, 2 hours, and 3 hours). The treatment was repeated three times to obtain 18 experimental units. The parameters observed were water content, pH, total acid, total phenol, color, aroma, taste, and overall acceptance tested organoleptically. The results showed that the interaction of temperature and duration of drying of Tabah bamboo tea leaves had significantly different effects on water content, pH, total acid, total phenol, color, overall reception, but did not have a significantly different effect on aroma and taste. with this combained best treatment, the water content, pH, total acid, total phenol, color, aroma, taste and overall acceptance were found water content 6,881 %, pH 6,6, total acid 0, 73%, total phenol 84,01mg / 100g,color 4,33, aroma 4.40, taste 3,93, and overall acceptance 4,07.

scholarly journals Pengaruh Waktu Pelayuan dan Suhu Pengeringan terhadap Karakteristik Teh Daun Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ)

2019 ◽  
Vol 8 (2) ◽  
pp. 223
Author(s):  
I Nyoman Cakra Lagawa ◽  
Pande Ketut Diah Kencana ◽  
I Gusti Ngurah Apriadi Aviantara
Keyword(s):  
Treatment Time ◽  
Total Flavonoid ◽  
Agricultural Technology ◽  
Total Flavonoids ◽  
Total Acid ◽  
Distinctive Character ◽  
Drying Temperature ◽  
Bamboo Leaves ◽  
Randomized Design ◽  
Two Factors

Teh merupakan minuman herbal yang banyak dikonsumsi oleh masyarakat. Pengolahan daun bambu tabah (Gigantochloa nigrociliata BUSE-KURZ) menjadi teh merupakan upaya untuk memanfaatkan senyawa yang ada di dalamnya yang mampu memberikan karakter tersendiri untuk hasil produk teh nantinya. Penelitian ini dilakukan dengan tujuan untuk menentukan hasil dan karakteristik teh daun  bambu tabah dari perlakuan waktu pelayuan dan suhu pengeringan yang berbeda. Penelitian ini telah dilaksanaka pada mulai bulan Mei 2019 sampai dengan bulan Juli 2019 di Laboratorium Pasca Panen Fakultas Teknologi Pertanian Universitas Udayana, Laboratorium Biokimia dan Nutrisi Fakultas Teknologi Pertanian Universitas Udayana dan Laboratorium Analisis Pangan Fakultas Teknologi Pertanian Universitas Udayana. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari dua faktor, faktor pertama yang digunakan dalam rancangan penelitian ini adalah  waktu pelayuan dan faktor kedua yaitu suhu pengeringan. Faktor pertama terdiri dari tiga taraf yaitu (P1) : pelayuan 8 jam, (P2) : pelayuan 10 jam, dan (P3) : pelayuan 12 jam. Faktor kedua terdiri dari tiga taraf yaitu (T1): suhu 50 °C, (T2): suhu 60 °C, dan (T3): suhu 70 °C. Parameter yang diamati dalam penelitian terdiri dari analisis kimia meliputi kadar air, pH, total asam, total fenol, total flavonoid  dan uji organoleptik terdiri dari warna air seduhan,aroma, dan rasa pada daun teh yang diseduh. Hasil penelitian menunjukan bahwa kandungan fenol tertinggi terdapat pada perlakuan  waktu pelayuan 12 jam dengan suhu pengeringan  70 oC yaitu 114,5664 mg/100g. Untuk total flavonoid yang terbaik pada perlakuan waktu pelayuan 12 jam dengan suhu pengeringan 70 oC yaitu 27.1697 mg/100g.   Tea is herbal drink that is consumed by many people. The processing of tabah bamboo leaves (Gigantochloa nigrociliata BUSE-KURZ) into tea is an effort to utilize the compounds in it that are able to give a distinctive character to the results of tea products later. This research was conducted with the aim of determining the yield and characteristics of tabah bamboo leaf tea from different treatment time withering and drying temperatures. This research has been carried out from May 2019 to July 2019 in the Post Harvest Laboratory of the Faculty of Agricultural Technology, Udayana University, Biochemical and Nutrition Laboratory, Faculty of Agricultural Technology, Udayana University and the Food Analysis Laboratory, Faculty of Agricultural Technology, Udayana University. This study uses a Completely Randomized Design (RAL) consisting of two factors, the first factor used in the design of this study is the duration of withering and the second factor is the drying temperature. The first factor consists of three levels, namely (P1): 8 hour withering, (P2): 10 hour withering, and (P3): 12 hour withering. The second factor consists of three levels, namely (T1): temperature 50 ° C, (T2): temperature 60 ° C, and (T3): temperature 70 ° C. The parameters observed in the study consisted of chemical analysis including water content, pH, total acid, total phenol, total flavonoids and organoleptic tests consisting of the color of the brewing water, aroma, and taste in the brewed tea leaves. The results showed that the best phenol content was found in the treatment of 12 hours withering time with a drying temperature of 70 oC, 114.5664 mg / 100g. For the best total flavonoids in the treatment time withering time of 12 hours with a drying temperature of 70 oC is 27.1697 mg / 100g.

scholarly journals EFFEKTIVITAS MIKROKAPSUL OLEORESIN FULI PALA (Myristica fragrans HOUTT) SEBAGAI PENGAWET DAGING AYAM BROILER

2020 ◽  
Vol 25 (1) ◽  
pp. 52
Author(s):  
Alston Millan
Keyword(s):  
Water Content ◽  
Broiler Chicken ◽  
Room Temperature ◽  
Ph Value ◽  
Chicken Meat ◽  
Test Results ◽  
Coating Technology ◽  
Randomized Design ◽  
Myristica Fragrans Houtt ◽  
Solid Liquid

Nutmeg oleoresin microcapsule is the solid, liquid, and gas coating technology of the nutmeg fruit.  The purpose of this study was to know how mace nutmeg oleoresin microcapsules could preserve the broiler chicken meat at room temperature during 4 days of observation. The experimental design used was a Completely Randomized Design (CRD) consisting of 5 treatments with mace concentration of nutmeg microcapsules oleoresin (0, 50, 100, 150, and 200) ppm. The variables observed were water content, pH value, total microbes, and organoleptic properties (color, aroma, and texture). The results showed that mace nutmeg oleoresin microcapsules did not affect (p> 0.05)  water content and sensory properties of broiler chicken meat, but had a significant effect (p <0.05) on the pH value and total microbe at the same day of room temperature storage. Panel organoleptic test results on the level of preference for meat color, aroma, and texture of chicken meat were in the range score of 3 (somewhat like) to 4 (somewhat dislike). The treatments of nutmeg oleoresin did not affect (p> 0.05) on color, the aroma, and the texture of broiler chicken meat. This research shows that marinating using oleoresin microcapsules has not been effective as a preservative to broiler chicken meat at room temperature. Keywords: chicken meat, mace nutmeg oleoresin microcapsules

scholarly journals PENGARUH JENIS PELARUT TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK MENIRAN (Phyllanthus niruri L.)

2020 ◽  
Vol 9 (4) ◽  
pp. 458
Author(s):  
Rizky Amalia Rachmawati ◽  
Ni Wayan Wisaniyasa ◽  
I Ketut Suter
Keyword(s):  
Antioxidant Activity ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Flavonoid Content ◽  
Phyllanthus Niruri ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Four Levels ◽  
Effect On Yield ◽  
The Right

This study was conducted to determine the effect of different solvents on the antioxidant activity of gale of the wind extract and to find out the right type of solvent used to extract gale of the wind with the highest antioxidant activity using maceration method. The experimental design used in this study was a completely randomized design (CRD) with a type of solvent as a treatment. The treatment consisting of four levels, namely methanol, ethanol, acetone, isopropanol. All treatments were repeated four times so that they were obtained 16 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan test. The results showed that the type of solvent treatment had a very significant effect on yield, total phenol, total flavonoids, total tannin, and antioxidant activity (IC50). The results showed that acetone solvent had the best treatment which produced a yield of 22.58%, total phenol content of 188.77 mg GAE/g, total flavonoid content of 247.60 mg QE/g, total tannin content of 297.51mg TAE/g, and antioxidant activity (IC50) of 15.19 ppm.

scholarly journals EFFECTS OF FERMENTATION DURATION ON PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF THREE AGARWOODS (Aquilaria) LEAVES TEA

2021 ◽  
Vol 9 (2) ◽  
pp. 73-82
Author(s):  
Anisa Leksono ◽  
◽  
Erni Sofia Murtini ◽  
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Plant Species ◽  
Black Tea ◽  
Total Phenol ◽  
Pharmacological Effects ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

Aquilaria is one of the plant genus-producing agarwood. Aquilaria leaves have pharmacological effects which the potential to be processed into black tea. The aim of this study is to determine the effect of fermentation duration on physicochemical and organoleptic characteristics of Aquilaria leaves tea. This study employed a Completely Randomized Design with two factors; the plant species (A. crassna, A. malaccensis, and A. subintegra) and fermentation duration (0 minutes, 70 minutes, and 90 minutes). Parameters analyzed including water content, total phenol, and antioxidant activity. Organoleptic tests were performed on the color, taste, and aroma of the brewed tea. The results summarized that A. subintegra had the highest total phenol and antioxidant activity, but the taste of the tea was not favored. A. crassna fermented 70 minutes and A. malaccensis fermented 0 minutes were the most preferred, but both have lower total phenol and antioxidant activity than A. subintegra.

scholarly journals PENGARUH PERBANDINGAN TEPUNG BERAS MERAH PREGELATINISASI DENGAN TERIGU TERHADAP KARAKTERISTIK CRACKERS

2020 ◽  
Vol 9 (1) ◽  
pp. 56
Author(s):  
I Gusti Ayu Atyantha Danawati ◽  
Anak Agung Gede Ngurah Anom Jambe ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Antioxidant Activity ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Treatment Effect ◽  
Rice Flour ◽  
Ash Content ◽  
Total Phenol ◽  
Red Rice ◽  
Randomized Design

The purpose of this research to find the effect of the comparison of pregelatinization red rice flour with wheat flour on the characteristics of crackers and also to find the best ratio of red rice flour with wheat flour to the characteristics of crackers. This study used a Compeletely Randomized Design (CRD) with a comparison of red rice flour pregelatinization with wheat flour consisting of 6 treatment namely 0% : 100%;10% : 90%; 20% : 80%; 30% : 70%;40% : 60%; 50% : 50%. The treatment repeated 3 times, so that resulting in 18 experimental units. The resulting data is analyzed with variance and if the inter treatment effect on the observed variance, then continue with Duncan test. The result showed that pregelatinization red rice flour and wheat flour significantly affected to water content, protein content, total phenol, and antioxidant activity in crackers and had no significant effect on ash content. The comparison ratio of 50% pregelatinazation red rice flour with 50% wheat flour produces crackers with the best characteristics, namely: water content of 1.15%, ash content of 1.73%, 10.30% protein content, total phenol 158.83% and 45.17% antioxidant activity colour very like, texture crispy, overall liked, aroma,taste and overall acceptance like. Keywords : crackers, red rice, pregelatinized, wheat flour

scholarly journals PENGARUH LAMA FERMENTASI OLEH Bacillus subtilis TERHADAP KARAKTERISTIK SERE KEDELE

2019 ◽  
Vol 8 (3) ◽  
pp. 226
Author(s):  
Sri Madiarti Sipayung ◽  
I Wayan Rai Widarta ◽  
I Desak Putu Kartika Pratiwi
Keyword(s):  
Bacillus Subtilis ◽  
Ph Value ◽  
Total Acid ◽  
Fermentation Time ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Result Show ◽  
Soybean Fermentation ◽  
Completely Randomized Design ◽  
Normal Taste

This research aims to find out the effect of soybean fermentation time by Bacillus subtilis to produce sere kedele with the best characteristics. This research used completely randomized design (CRD) with one treatment factor of the fermentation time with 5 period of fermentation time (12, 18, 24, 30 and 36h). Each treatment was repeated 3 times, resulted 15 experimental units. The data were then analyzed with Analysis of Variance method and if the treatment had an effect on the variable, followed by the Duncan test. The result show that fermentation times had significant effect to moisture, ash, protein, fat, carbohydrate, crude fiber content, total acid, pH value, the number microbes, hedonic test for taste, scoring test for taste and overall acceptance of sere kedele. Fermented by B. subtilis for 12h resulted in the best characteristic under the following criteria : 58.05% moisture content, 2.39% ash content, 15.79% protein content, 14.39% fat contetnt, 9,38% carbohydrate content, 6.1 pH value, 0.11% total acid, 9.59log cfu/g the number microbes, color, flavour, texture liked, normal taste with sour taste and overall acceptance liked.   Keyword : soybean, sere kedele, Bacillus subtilis, fermentation, traditional food .

scholarly journals Aktivitas Antioksidan dan Evaluasi Sensoris Teh Herbal Bunga Gumitir (Tagetes erecta L.)

2020 ◽  
Vol 5 (2) ◽  
pp. 39
Author(s):  
I Gusti Ngurah Bagus Pranantha Bistara Kusuma ◽  
Ni Komang Ayu Nila Ratna ◽  
Auriel Gabriella Kalalinggi ◽  
I Wayan Rai Widarta
Keyword(s):  
Water Content ◽  
Total Phenol ◽  
Total Flavonoid ◽  
Total Phenol Content ◽  
Total Flavonoid Content ◽  
Phenol Content ◽  
Bioactive Components ◽  
Flavonoid Content ◽  
Herbal Tea ◽  
Tagetes Erecta L

Bunga gumitir memiliki manfaat yang baik bagi kesehatan karena mengandung komponen bioaktif berupa flavonoid, fenol, dan karotenoid berupa lutein sehingga sangat berpotensi digunakan sebagai teh herbal. Penelitian ini bertujuan untuk mendapatkan teknik pengeringan teh herbal bunga gumitir yang tepat sehingga menghasilkan karakteristik teh herbal bunga gumitir dengan komponen bioaktif dan antioksidan yang tinggi serta sensoris yang baik. Pengeringan dilakukan dengan 5 teknik yang berbeda yaitu pengeringan matahari, pengeringan oven, pengeringan dingin, pengeringan udara, dan pengeringan sangrai. Parameter yang diamati meliputi kadar air, total fenol, total flavonoid, aktivitas antioksidan (IC50) serta  pengujian  sensoris air seduhan teh herbal bunga gumitir (warna, aroma, rasa, dan penerimaan keseluruhan). Hasil penelitian menunjukkan bahwa pengeringan dingin mampu menghasilkan teh herbal dengan karakteristik terbaik yaitu kadar air sebesar 6,86%, total fenol sebesar 83,88 mg GAE/g ekstrak, total flavonoid sebesar 373,06 mg QE/g ekstrak, nilai IC50 sebesar 257,65 mg/L, karakteristik sensoris paling disukai dengan rasa agak khas bunga gumitir, rasa tidak asam, dan berwarna merah kekuningan.   Gumitir flower had good benefits for health because their bioactive components contain flavonoids, phenols, and carotenoids like lutein so that gumitir flower were potentially used as herbal tea. The research was conducted to obtain the appropriate gumitir flower tea drying technique to produced the characteristics of gumitir herbal tea with high bioactive and antioxidant components and good sensory. Drying were carried out with 5 different techniques, namely sun drying, oven drying, cold drying, air drying, and roasting drying. Parameters observed included water content, total phenol content, total flavonoid content, antioxidant activity (IC50), and sensory testing of gumitir flower herbal tea (color, aroma, taste, and overall reception). The results showed that cold drying was able to produced herbal tea with the best characteristics with water content was 6.86%, total phenol content was 83.88 mg GAE/g extract, total flavonoid content was 373.06 mg QE/g extract, IC50 was 257.65 mg/L, sensory characteristics were most preferred with a rather typical taste of gumitir flower, not sour and yellowish red.

scholarly journals SIFAT KIMIA DAN MIKROBIOLOGI BAKASANG IKAN OCI (Rastrelliger sp) DENGAN LAMA FERMENTASI YANG BERBEDA

Pro Food ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 397
Author(s):  
Anto Anto ◽  
Deyvie Xyzquolyna ◽  
Viene Valentine H. Ali
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Water Content ◽  
Design Pattern ◽  
Research Method ◽  
Ph Value ◽  
Fermentation Time ◽  
Fish Market ◽  
Randomized Design

ABSTRACT This study aimed to determine the effect of oci fermentation time on total microbes, total lactic acid bacteria, water content, protein content, and pH value. The oci fish used are fresh oci fish from the fish market in Gorontalo, then fermented for 0, 3, 10 and 15 days. The research method used the experimental method through a complete randomized design pattern using variance analysis followed by the Duncan test. For 15 days fermented, the pH value, water content and microbial total decreased, but the protein content and the number of lactic acid bacteria increased. The bakasang of oci at the end of fermentation has a total lactic acid bacteria of 2.51x107 CFU/g, the water content of 65.56%, the protein content of 5.98%, and pH value of 6.0. Keywords: oci fish, fermentation, bakasang, lactic acid bacteria   ABSTRAK Tujuan penelitian ini adalah untuk menganalisa sifat kimia dan mikrobiologi bakasang ikan oci dengan lama fermentasi yang berbeda. Ikan oci yang digunakan adalah ikan oci segar dari pasar ikan di Gorontalo, lalu difermentasi selama 3, 10 dan 15 hari. Parameter pengamatannya meliputi sifat kimia yang terdiri dari kadar air, kadar protein, nilai pH. Sedangkan sifat mikrobiologi yang diamati yaitu total mikroba dan total bakteri asam laktat. Metode penelitian ini menggunakan rancangan acak lengkap dan analisis sidik ragam dilanjutkan dengan uji Duncan. Selama 15 hari difermentasi, nilai pH, kadar air dan total mikroba menurun, namun kadar protein dan jumlah bakteri asam laktat mengalami peningkatan. Bakasang ikan oci pada akhir fermentasi mempunyai total bakteri asam laktat 2,51x107 cfu/g, kadar air 65,56%, kadar protein 5,98%, dan nilai pH 6,0. Kata kunci: ikan oci, fermentasi, bakasang, bakteri asam laktat

scholarly journals Effects of Addition Chili Ground to The Characteristics of Bekasam from Cork Fish (Channa striata) During Fermentation

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Normayanti Normayanti ◽  
Dewi Kartika Sari ◽  
Rita Khairina
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Sensory Properties ◽  
Total Acid ◽  
Acid Ph ◽  
Randomized Design ◽  
Fish Product ◽  
Channa Striata ◽  
Positive Effect

Bekasam is a fermented fish product made from fish, salt, and roasted rice or rice that is mixed and fermented for 7 days. This study aims to determine the effect of the addition of ground chili at different concentrations on total acid, pH value, total lactic acid bacteria, and sensory properties of cork fish bekasam. The research design used was completely randomized design, 3 treatments and 3 replications. The treatments given were IBG without the addition of ground chili, IBGC1 adding 10% ground chili and IBGC2 adding 20% ground chili. Data were collected for total acid, pH, and total lactic acid bacteria fermentation days 1, 3, 5, and 7. The sensory properties were observed on days 1 and 7. The results showed that the addition of ground chili can reduce pH during 7 days fermentation, but the increase in total acid was not significant. The addition of 10% ground chili has a positive effect on the growth of lactic acid bacteria. The addition of 20% ground chili showed an inhibition of the growth of lactic acid bacteria during fermentation. Sensory test results stated that panelists preferred bekasam with the addition of 10% ground chili compared to control brakes and the addition of 20% ground chili.

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